The hydroxycinnamic acid content of barley and brewers’ spent grain (BSG) and the potential to incorporate phenolic extracts of BSG as antioxidants into fruit beverages
2013 | journal article
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The hydroxycinnamic acid content of barley and brewers’ spent grain (BSG) and the potential to incorporate phenolic extracts of BSG as antioxidants into fruit beverages
McCarthy, A. L.; O’Callaghan, Y. C.; Neugart, S. ; Piggott, C. O.; Connolly, A.; Jansen, M. A. & Krumbein, A. et al. (2013)
Food Chemistry, 141(3) pp. 2567-2574. DOI: https://doi.org/10.1016/j.foodchem.2013.05.048
Documents & Media
Details
- Authors
- McCarthy, Aoife L.; O’Callaghan, Yvonne C.; Neugart, Susanne ; Piggott, Charles O.; Connolly, Alan; Jansen, Marcel A.K.; Krumbein, Angelika; Schreiner, Monika; FitzGerald, Richard J.; O’Brien, Nora M.
- Issue Date
- 2013
- Journal
- Food Chemistry
- Organization
- Fakultät für Agrarwissenschaften ; Department für Nutzpflanzenwissenschaften ; Abteilung Qualität und Sensorik pflanzlicher Erzeugnisse
- Working Group
- Aufgabengebiet Agrikulturchemie
- ISSN
- 0308-8146
- Language
- English
